White Choc Strawberry Ice Cream

Put chocolate pieces in a large bowl and set a mesh strainer over the top and set aside. Warm milk, sugar and salt in a medium saucepan.

In a separate medium bowl, whisk the egg yolks. Now slowly pour the warm milk into the egg yolks, whisking constantly, then scraping the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof or wooden spoon, scraping the bottom and sides until mixture thickens and coats the spoon. Pour your custard through the strainer over your white chocolate. Stir until completely melted and mixture is completely smooth. Stir in cream and vanilla extract. Stir over an ice bath until cooled.

Transfer to the refrigerator to cool completely, then to an ice cream maker. Freeze according to manufacturer’s instructions. Add strawberries and chocolate chips about 5 minutes before the machine’s cycle is complete.’

Makes about 1.5 quarts.